Oysters, mussels, bass and salmon are cooked in caraway-infused beer broth in this rich seafood stew.
Active Time: 45 minutes |
Total Time: 45 minutes
8 ounces green beans, trimmed and cut on the diagonal into 2-inch lengths
1 12-ounce bottle pilsner, such as Budweiser
1/4 teaspoon caraway seeds, lightly crushed
12 oysters in shells, scrubbed
12 ounces mussels, debearded and scrubbed
1 12-ounce sea bass, striped bass or halibut fillet, skinned and cut into 6 pieces
1 12-ounce salmon fillet, skinned and cut into 6 pieces
Salt & freshly ground pepper, to taste
2 teaspoons butter
1 teaspoon all-purpose flour
2 tablespoons chopped fresh parsley
Cook green beans in a medium saucepan of boiling salted water until al dente, 4 to 5 minutes. Drain and refresh in cold water.
Combine beer and caraway seeds in a deep pot or Dutch oven. Add oysters, cover and bring to a boil over medium-high heat. Cook until shells open, 6 to 8 minutes. Transfer the oysters to a large serving bowl with a slotted spoon. Cover with foil to keep warm.
Add mussels to the pot, cover and cook until shells open, 3 to 5 minutes. (Discard any that do not open.) Transfer the mussels to bowl with the oysters. Remove top shells from the oysters and discard. Re-cover the bowl.
Season bass (or halibut) and salmon with salt and pepper. Add to the pot, cover and cook over low heat until the fish is opaque in the center, about 5 minutes. Carefully transfer the fish to the serving bowl with a wide spatula.
Mash butter and flour in a small bowl until blended. Whisk into the simmering broth until slightly thickened. Season with salt and pepper. Increase heat to medium; add the green beans and heat through. Spoon the sauce and beans over reserved seafood. Sprinkle with parsley and serve immediately.
Per serving :
10 g Fat;
3 g Sat;
3 g Mono;
80 mg Cholesterol;
8 g Carbohydrates;
27 g Protein;
1 g Fiber;
231 mg Sodium;
542 mg Potassium